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16/11/2011

Smoked rabbit tacos recipe

Makes 4 to 6 tacos, depending on the amount of meat on your rabbit.

Preparation: 10 minutes. Cooking: 15 mins.

I bought a wild rabbit and a couple of pheasants last weekend, with the intention of smoking them and using them to make posh tacos. I'll deal with the smoking in a separate article and concentrate on the creation of the smoked rabbit tacos here.

Ingredients:

Meat of a smoked rabbit, removed from bone and chopped roughly

Knob of butter

A clove of garlic, finely chopped

2 tbsp pumpkin seeds

Juice of half a lime

A pinch of smoked paprika

Corn tortillas (I used small 4" tortillas)

Salad leaves

Soft goats cheese, 2 or 3 cubes per taco

Method:

Preheat 2 pans - a sauté pan and a flat pan to warm the tortillas.

Add the pumpkin seeds to the sauté pan and toast for a minute or two, being careful not to let them burn, then remove from pan and reserve.

Add the butter to the sauté pan. As it melts add the garlic and fry for a minute or so.

Add the rabbit and toasted pumpkin seeds to the pan and stir frequently so that it warms through and is coated with the garlicky butter.

Add the lime juice to the rabbit and stir in for a minute or so.

Sprinkle the pinch of paprika over the cooking rabbit, stir, and remove from heat.

Warm the tortillas in the second pan.

Assemble the dish by taking a taco and layering salad leaves, the smoked rabbit mixture, and goats cheese. Stack back to back on a plate as per the picture above.